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Effect of Packaging Materials on the Storage Life of Jackfruit (artocarpus Heterophyllus) Leather

M. Alamgir Hossain
HRC, Bangladesh Agricultural Research Institute (BARI), Gazipur, Bangladesh.

M. A. Rahim
Department of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh.

S. R. Saha
Banghabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur, Bangladesh.

Abstract/ Executive Summary:

An experiment was conducted to study the effect of packaging materials on the storage life of oven dried jackfruit leather. Jackfruit leather was prepared from fully ripe fruit. Freshly prepared leather scored between 2 (Like very much) and 3 (Like moderately) while organoleptically evaluated. Three types of packaging materials (poly propylene, high density poly propylene, and laminated aluminum foil) were used. The samples in all packaging did not show much change in colour compared to freshly prepared samples for a period of 30 days but showed higher rate of moisture gain. The pH value decreased with the increase of storage period. Leather kept in laminated aluminum foil (LAF) performed better than those kept in poly propylene and high density poly propylene pouch.

Keywords: Jackfruit, Leather, Packaging, Storage, Drying.

Location: Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

Objective of this study was to investigate the effect of packaging materials on storage stability of oven dried jackfruit leather.

Methodology:

The experiment was conducted in the laboratory of Postharvest Technology Section of the Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur. Fully ripe fruits were used to prepare leather. The fruits were washed with clean water at first. Then peeling was done carefully. After that, bulbs were collected and seeds were removed from bulbs. The bulbs were then macerated into a puree with a sharp knife blender. The total soluble solid of the puree was measured and was adjusted to 25°B by adding cane sugar. Citric acid @ 0.3% and potassium metabisulphite @ 0.1% were added. Potassium metabisulphite dissolved in water before adding directly to the puree and then mixed thoroughly. The mixture was then made a thin layer sheet (20 mm) on stainless steel trays smeared with glycerol. Then placed into an oven dryer and was dried at 60°C to a final moisture content of 14%. The sheets were prepared triplicate. The dried sheet was cut into 2cm x 8cm dimensions. The colour of the leather was determined using Chromameter (Minolta, Chromameter, CR-400, Japan). The determination of chemical constituents of jackfruit leather at different storage conditions were done as per method described by Ranganna (1979) and in AOAC (1965). Vitamin C (Ascorbic acid) was determined by titrating with 2, 6- dichlorophenol indophenol dye using phenolphthalein indicator to a pink colour end point, which persisted for at least 15 seconds. Acidity of leather was determined titrating with 0.1 N NaOH solution using 2 to 3 drops of phenolphthalein indicator and a permanent pink colour appeared. Total soluble solid (TSS) content of jackfruit pulp was estimated by using Abbe refractometer. Percent TSS was obtained from direct reading of the instrument. The pH of leather was determined using a pH meter (Fisher, Accumet Model 320 expanded scale pH meter). Chromatographic column method described in AOAC (1965) was employed for extraction and estimation of total carotene content of the pulp of jackfruit leather. Sensory evaluation was conducted using a taste testing panel consisting of 10 members of different ages. All the judges of the panel were conversant with the factors governing the quality of the product. The organoleptic evaluation was carried out for assessing the colour, flavour, taste, texture and overall acceptability of the jackfruit leather. A 9-point hedonic scale (1= Like extremely, 2= Like very much, 3= Like moderately, 4= Like slightly, 5= Neither like or dislike, 6= Dislike slightly, 7= Dislike moderately, 8= Dislike very much, 9= Dislike extremely) was used to evaluate the samples as described by Larmond, 1977. A storage stability study of the prepared leather was carried out for a period of 60 days at room temperature and at refrigerator. The samples were wrapped in three types of packaging materials, such as i) Poly propylene pouch (PP)-0.05mm thickness, ii) High density poly propylene pouch (HDP)- 0.08 mm thickness, and iii) Laminated aluminum foil (LAF)- 0.07mm thickness. The pouches were withdrawn periodically and the samples were analyzed for physico-chemical and organoleptic characteristics.

Source of Information: Ann. Bangladesh Agric. (2014) 18 (1): 1-14; ISSN 1025-482X.

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Among the packaging materials, laminated aluminum foil (LAF) showed better performance in terms of qualitative and organoleptic attributes during storage of jackfruit leather. So laminated aluminum foil (LAF) packaging can be used for longer period storage of jackfruit leather.

Knowledge Management: Journal